New product from my home kitchen. Have a treat with this meaty pork liver biscuits. Just simply 4 main ingredients; Fresh pork liver, flour, free range eggs and water..without any preservatives...

The only problem is that these are doggie treats! (You can also eat it if you want..all human grade ingredients from Waitrose!) I know your dog will appreciate it. (Toby loves it!) If you look at the dog treats sold at the supermarket, you will notice most of the ingredients are something you will not even consider eating such as animal derivatives, ash etc etc...Why then it is ok to give it to your lovely dogs!

Oriental Chicken Salad

Lazy health-conscious or vegetarian food served in the restaurant annoys me quite a lot!

I will always question the intention to serve the customers those bland and boring (unimaginative simply-just poach) looking health-conscious or vegetarian food that garnished with some raw green vegetable. Are they just being really lazy to make better food!? Healthy or vegetarian food doesn't have to be bland and boring! They should stimulate both the Mind and our taste buds!

This salad is so easy to make, very little cooking (skills) involved (other than to poach the chicken breast), but rich in various appetising colours, textures and full of traditional healthy medicinal, hydrated Chinese ingredients such as goji berries, snow fungus, cloud ear fungus and chrysanthemum flowers. (Ingredients typically used to make traditional herbal soup). Super healthy!

Once all the ingredients are prepared and put into a large bowl, prepare the oyster sauce with fresh grated ginger (with some of my special home made mango chilli pickles). Then sprinkle the sauce all over the salad and serve cold.

Perfect for hot summer days (to come..soon!!)

You can read articles about the benefits of those Chinese herbal ingredients used for the dish.

Let's Eat Weed!

The idea of foraging for food in the wild has always been a fascinating idea for me! Free food and all that..If I can stomach garden snails, I would have a lot of meat to eat through out the year! But those slimy creatures are nasty!

But I found out that there is another wild thing that I can eat from my garden..WEED..onion! An edible Spring bulb plants. The whole plant is edible from the bulb, the leaves to the pretty white flowers. The plant has a hint of oniony smell plus a pungent fragrance that I can't put into words, maybe a bit too overpowering for my liking when they are raw. (Maybe that is why they are regarded as weed not vegetable!) It doesn't smell anything like spring onion, or young leek (as some people might suggest).

But since they are free food from my garden, I am happy to give them a try! Once cooked, they smell a lot less pungent, and very much like other complementary ingredients for a dish.

I mixed the finely chopped weed onion to marinated minced pork to make some burgers. And also experiment using the whole plant as the substitute for spring onion for the pork liver stir fry. I think they work well with ginger and meat! But I don't think I will eat them in any raw salad!

Since starting to write this food blog, I have cooked many different types of food. I always know I have a passion in cooking, but I am quite pleased with myself when I put all these food pictures together. Such a variety of colours. I must have fed myself well these few years!

I am lucky to have the chance to learn from many people/ books about cooking.

Life has been a bit busy since moving to Brighton. I must really get back to my routine to cook more and get fat by eating all the food by myself!)

This year I wanted to explore food and the aspect of cooking much further than just feeding myself. I am hoping to maybe make it part of my future career!

Still, I am going to continue making and cooking colourful food! I really think a plate of colourful food really could make you feel better by just looking at it!

This roast corn-fed chicken was specially made for my Chinese New Year Meal. The twist was....the vanilla essence..! I think it was a rather nice experiment..A very gentle hint of vanilla give the chicken a lift in the sense of smell and a touch of festive fragrance.

The quick chilli jam was also rather nice! But I can't really remember the recipe now! All gone, the jam!

Babette's Feast

One of my favourite films. I think food can do a lot for social interactions. I particularly like the scene when everyone wearing a contented smile while eating the food. From their initial resistance to allow themselves to enjoy the scrumptious food to the moment when they all secretly bliss for the opportunity to taste something out of their usual taste palette.

"Remember we have lost our sense of taste.....not a word about it...." funny!

告子说: “凡是人的生命，不离两件大事：饮食、男女” - - “Appetite for food and sex is nature.”This, of course is a blog all about food that I cooked with colourful combination of ingredients. Food that hopefully arouses your appetitie to make, to taste and to experience something different everyday.

The original Only Nature: foodpornstarted on the 26th October 2009. The main reason to start this blog is to record the various food that I have cooked for myself or for my friends. Quite a lot of the food that I have made during the last (almost) 2 years were challenges I set for myself to learn new cooking techniques such as bread making, general baking and some of my favourite Malaysian/ Asian food.

This blog also allows me to explore food photography. How to take pictures of colourful and appetising food.

Now with the new look, I am hoping to refine and re-organise some of my original postings and make it a better food blog.

This morning, I woke up and decided to have a BIG change and refinement to this food porn blog..Spent the whole morning trying to try to make the transfer but make a big mess of it..Excited about the new look of this blog...

I will have to go through every posting to refine and re-publish some of the recipes. Bear with.....

Author

My name is Loong, I am an architectural designer with a very strong passion and instinct to cook colourful and delicious food....

I started cooking when I was about 10 years old. Even now, I vividly remember my grandmother showing me how to dry-fry black beans over the charcoal stove. As I stood beside her watching the beans hitting the wok, their sound changed from a dull rustling to a lively high "tinging" pitch. A light dry smell, like burnt coffee, filled the kitchen.

My aim is to cook appetising, yet humble food that satisfies not only your taste buds and your stomachs, but also feast your eyes and imagination. I hope to use this blog to show how simple, affordable ingredients can be easily transformed into delicious and beautiful dishes for your daily meals.